You are here

Tuna Jambalaya with Barley

Healthycooking's picture
Ingredients
  Canola oil 2 Tablespoon
  Onions 2 , halved and sliced
  Garlic 3 Clove (15 gm), finely chopped
  Eggplant 1 Pound, cubed
  Sliced mushrooms 4 Ounce
  Fresh dill 2 Tablespoon
  Dried basil 1⁄2 Teaspoon
  Canned diced tomatoes 14 Ounce
  Fish stock 2 Cup (32 tbs)
  Quick-cooking barley 1 Cup (16 tbs)
  Tuna 1 Pound, cut into 1-inch cubes
Directions

MAKING
1. In a 4-quart saucepan, heat oil, add onion and garlic and sauté until brown and soft.
2. Add eggplant, mushrooms, dill, basil and cook for another 4 minutes, until vegetables are tender.
3. Add tomatoes, stock, barley, bring to a boil and simmer for another 30 minutes, until barley are soft.
4. Add tuna cubes over the mixture, cover and cook for another 5 minutes, until fish is cooked.

SERVING
5. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice, Tuna
Interest: 
Holiday, Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
2

Rate It

Your rating: None
4.026665
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 956 Calories from Fat 269

% Daily Value*

Total Fat 30 g46.5%

Saturated Fat 4.8 g24.2%

Trans Fat 0.1 g

Cholesterol 88.5 mg29.5%

Sodium 741.5 mg30.9%

Total Carbohydrates 103 g34.3%

Dietary Fiber 26.5 g106%

Sugars 11.8 g

Protein 74 g147.7%

Vitamin A 154.2% Vitamin C 82.5%

Calcium 23.7% Iron 51.5%

*Based on a 2000 Calorie diet

0 Comments

Tuna Jambalaya With Barley Recipe